Pour oil in cast iron skillet and place in oven while preheating to 425 degrees. In medium bowl, sift together cornmeal, flour, sugar, baking soda, baking powder, and salt. Add buttermilk. Let set for a few minutes while skillet is heating. Remove skillet from oven and pour mixture into the hot oil. Bake for 15-20 minutes until golden brown. Especially good with Ham and Beans. Enjoy!

Pour blackberries into round greased baking dish. Add dots of butter over fruit. Spoon biscuit mixture over fruit in mounds, spreading to edges. Sprinkle with sugar. Bake for 20 minutes until edges are golden brown and topping is cooked through. Serves 6.Click here for a printable version of this recipe.

Spray slow cooker with cooking spray. Add chicken. Layer beans over chicken. Pour enchilada sauce over both. Top with onion and green chilis. Cook on high for 4 hours or on low for 7-8 hours. Strain chicken and beans from sauce and place in a bowl. Shred chicken with fork and mix together.

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Pour 1/2 cup of sauce into pan and spread to edges. Spoon chicken mixture into center of each flour tortilla. Roll and place seam side down in baking dish. Repeat for each. Pour remaining sauce over assembled tortillas. Top with grated cheese. Place in oven and bake for 20-30 minutes until cheese has melted thoroughly. Garnish with salsa, sour cream, and/or guacamole. Serves 6-8Click here for a printable version of this recipe.

Connie Mann loves
stories of suspense, adventure and second chances. She offers encouragement to
busy women on her blog: www.BusyWomenBigDreams.com and is
an active member of Romance Writers of America and American Christian Fiction
Writers. She’s also a USCG-licensed boat captain, so when she’s not writing,
she’s usually on Central Florida’s waterways with local school children or her
fabulous family. Please visit her online at: www.conniemann.com.

Connie's newest book release: AngelFalls

When her best friend is killed in
an explosion, leaving Regina da Silva with her friend’s young child, she
doesn’t realize that the child was as much a target as her friend. Brooks
Anderson has been sent to find the child and bring it to the US. When circumstances bring them
together in Brazil,
they find themselves being pursued by a killer as they protect an orphaned
baby.

As the danger heightens around them, so does the attraction between Regina and Brooks, despite
their differences. Regina and Brooks have both
been broken by their violent pasts, but while Regina relies on her faith to deal with her
past, Brooks has turned away from God. Will their pasts stop them from
realizing their true feelings for each other when their pursuer strives to keep
them apart forever?

Connie's recipe for Mango Salsa

My new novel, AngelFalls, was inspired by a trip to Brazil, where
my Dad was born. Not surprisingly, black beans and rice are an important staple
in our family’s diet. During the summer months, we serve it with grilled
chicken—or grilled brats, in a nod to the German side of the family.

Two years ago, while searching for a way to jazz things up a
little, I found a Caribbean-style side dish that is the perfect complement and
became an instant family favorite. It’s super easy and I usually triple the
recipe when we’re serving a crowd. If you like things a bit spicier, you can
also add 1 fresh chopped jalapeno pepper, but I usually don’t.

1 Mango - diced

¼ cup red bell pepper – chopped

1 green onion – thinly sliced

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1 tablespoon lemon juice

Mix all the ingredients together, toss with the lime and
lemon juice and put it into the refrigerator for several hours. Toss before
serving. Enjoy!

Here's a recipe I experimented with until I got it just right. It's so nice to prepare the ingredients the night before, set it to cook, and wake to a warm breakfast. Enjoy! 2 cups frozen hash browns1 pound sausage, browned and drained8 oz. shredded cheddar cheese10 eggs1/2 cup milk2 oz. green chilis, chopped2 tablespoons minced onion1/2 teaspoon salt1/4 teaspoon pepperSpray large crock pot with non-stick cooking spray. Place hash browns onto the bottom. Layer on top half of the cooked sausage and half of the cheese. Repeat. In large bowl, whisk together eggs, milk, green chilis, onion, salt, and pepper. Drizzle over top of sausage and cheese layers. Cook on low for 6-7 hours or until eggs are set. Serve with Homemade Salsa. Serves 6-8.Click here for a printable version of this recipe.

Here is a recipe we enjoy at our house often during cooler weather. Enjoy!

1 1/2 cups chicken stock

1 cube chicken bouillon

2 cups cooked chicken, shredded

3/4 cup carrots, diced

2 medium potatoes, diced

1/2 cup frozen peas

2/3 cup flour

1/3 cup water

salt and pepper to taste

1 pie pastry crust

1 egg and 1 tablespoon water

Preheat oven to 350 degrees. In large saucepan, add first six ingredients. Cook vegetables until tender. In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Sprinkle with salt and pepper according to your taste. Pour into greased 9x9 baking pan. Spread pie pastry over top. Poke 6-9 steam holes with your knife to allow sauce to breathe. Whisk egg and water to make egg wash; spread over pastry. Sprinkle crust with salt and pepper. Bake for 30-40 minutes until golden brown. Allow to set for 10 minutes before serving. Serves 4-6. Yum!Click here for a printable version of this recipe.

Let me just say that I'd never tried making my own hamburger buns until this recipe. And wow, I may never go back to buying buns from the grocery store ever again! These are delicious and easy to make. And so pretty. If you don't care for onion, you may simply omit it from the recipe. Enjoy!

1 cup lukewarm water1/3 cup butter1 egg1/4 cup sugar2 teaspoons minced onion 1 teaspoon salt 1 tablespoon instant yeast1 cup wheat flour2 1/2 cups all-purpose flour1 egg white2 tablespoons watersesame seeds/poppy seeds In large mixing bowl, combine water, butter, egg, sugar, onion, salt, and instant yeast. Stir in wheat flour. Add all-purpose flour to form a ball. On floured surface, knead by hand for 5-6 minutes until dough is soft and smooth. Place in greased bowl, and cover. Let rise for 60-90 minutes until double in bulk. Punch down and divide into eight pieces. Shape each into a round ball. Place on lightly greased or parchment-lined baking sheet. Cover and allow to rise for 20-30 minutes while oven is preheating (375 degrees). To make egg wash, whisk egg white and water in small bowl and brush over each bun. Sprinkle each with sesame seeds and poppy seeds. Bake for 15-17 minutes until golden brown. Cool on rack and slice in half to serve. Makes 8 large buns.Click here for a printable version of this recipe.

Erin
MacPherson is an amateur cook by day and a writer by night. A former food editor for Nickelodeon, Erin
loves to cook and try out new recipes on her family. She lives in the country—on the outskirts of
Austin—with her three kids, her husband and her trusty Golden Retriever Jack
who is always happy to sample her cooking scraps. She is the author of the Christian Mama's
Guide series and she blogs about parenting and food at www.christianmamasguide.com.

Erin's Newest Release: The Christian Mama's Guide to Baby's First Year

An entertaining, practical guide for first-time mamas and those who need a baby refresher course. The new mom initiation ritual involves sleepless nights, an inexplicable obsession with baby booties, and more questions than answers. This take on everything baby offers new moms the Christian girlfriend advice she needs to feel confident in her new role, including:

getting into the motherhood groove

breastfeeding advice

suggestions for losing the baby weight—before your baby is no longer a baby

time management tips that may just help you find time to do laundry—before you run out of clean underwear

how you can manage to be a godly mother and a good wife on less than three hours of sleep a night

Easy-to-read and relatable, this been-there-done-that guide answers these questions and more with a dose of humor an a lot of grace so that new moms can become the moms that God intended them to be during their baby's first year. Check out all of her guide series on Amazon HERE.

Erin MacPherson's Mummu's Cardamom Bread

My grandmother ("Mummu" in Finnish) immigrated to
the United States in 1950 using a borrowed visa. As my grandma adjusted to life in a new culture, she clung
to comforts from home.One of those was
her mom's cardamom bread, which she made nearly every day to go with her
husband's morning coffee.My grandma is still alive and a few weeks ago, she came to
visit me.My kids and I rolled out the
red-carpet—or hand-me-down, hand-stitched linens if you will.We woke up early and made Mummu's famous
bread and then set the table with our best mismatched china, fresh coffee and
butter.My grandma loved it.And I loved sharing a glimmer of my
childhood—of my grandma's childhood—with my kids.

¾ cup milk

¼ cup water

1 pkg. yeast

4 ½ cups flour

1 teaspoon ground cardamom (Warning: Ground cardamom is expensive.
I buy whole pods in the spice section and grind them myself with a
mortar and pestle.)

½ teaspoon salt

½ cup sugar

6 tablespoons butter, melted

3 eggs, beaten, separated

Put water and milk in a small saucepan over low
heat.Warm, stirring frequently, just
until the liquid starts to steam.Remove
from heat, let set 1 minute. Add yeast, set aside and let sit for 10 minutes
until activated.

In a large bowl, mix flour, cardamom, salt, and
sugar. Add yeast-mixture to flour mixture, along with
melted butter and 2 beaten eggs.Stir
just until mixed.

Pour dough onto bread board or Silpat mat (or if
you want, put it in your Kitchenaid with a dough hook) and start to knead.The dough will start off soft and
sticky.Knead until it's smooth and
elastic. Let rise in a warm place for 1 ½ hours or
overnight. Punch dough down.Break into 3 equal parts.Roll each part into a long snake.Braid the snakes into a small loaf.Brush with the remaining beaten egg and
sprinkle with 1 tbsp sugar. Let rise in a warm place for 30-60 minutes.Bake at 375 for 25-35 minutes until crust is
golden-brown.Serve with coffee or tea.

WELCOME

Thanks for visiting Country at Heart Recipes. Deborah Vogts is a contemporary inspirational fiction author, but she also loves to cook. Here you'll find a vast collection of Deborah's favorite family recipes. Spend some time and look around. New recipes are added every Monday, Wednesday, and Friday.